Taco Stuffed Avocados

Taco Stuffed Avocados

1 Review
From: EatingWell.com, February 2018

Here we ditch the taco shell and use a hollowed-out avocado to hold a spicy turkey and black bean taco filling. The flesh of the avocado gets mashed with lime juice and cilantro for a quick and easy guacamole topping.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon avocado oil
  • 8 ounces lean ground turkey
  • ¼ cup chopped onion
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ½ cup low-sodium black beans, rinsed
  • ¼ cup salsa
  • 2 ripe avocados, halved and pitted
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon lime juice
  • 4 teaspoons shredded Mexican cheese blend

Preparation

  • Prep

  • Ready In

  1. Heat oil in a medium skillet over medium-high heat. Add ground turkey, onion, chili powder and salt. Cook, stirring with a wooden spoon and breaking up large pieces of turkey, until cooked through, 4 to 6 minutes. Remove from heat and stir in black beans and salsa.
  2. Carve out the flesh of each avocado half with a spoon, leaving about a ¼-inch border all around. Transfer the scooped flesh to a small bowl. Add cilantro and lime juice; mash with a fork until chunky-smooth.
  3. Fill each avocado half with about ½ cup of the turkey filling (they will be very full). Top each with 1 teaspoon cheese and some of the guacamole.

Nutrition information

  • Serving size: 1 filled avocado half
  • Per serving: 324 calories; 24 g fat(4 g sat); 9 g fiber; 16 g carbohydrates; 15 g protein; 89 mcg folate; 44 mg cholesterol; 2 g sugars; 0 g added sugars; 495 IU vitamin A; 12 mg vitamin C; 64 mg calcium; 2 mg iron; 351 mg sodium; 755 mg potassium
  • Nutrition Bonus: Folate (22% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 1½ medium-fat protein, ½ lean-protein, ½ starch

Reviews 1

April 02, 2018
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By: Devon O'Brien
Mmm! Love this idea—the avocado cups keep this low-carb but still so satisfying and delicious!
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